Angelakis Weekly Seafood Specials



Salmon: Crepes with Dill

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You Need: (Serves 6)

  • 12 slices smoked salmon
  • 1/2 cup cold water
  • 1/2 cup milk
  • 2 eggs
  • 1.5 cups sour cream
  • 3/4 cup flour
  • 2 tablespoons melted butter
  • 2 tablespoons fresh dill, finely chopped
  • butter, for frying crepes
  • 2 lemons, cut into thin wedges for garnish



Thoroughly combine the water, milk, eggs, flour, butter and dill in a medium bowl. Cover with cling film and refrigerate for 2 hours.

Heat a little butter in a non-stick pan and pour in some of the crepe mixture. It will be quite runny so tip the pan to ensure a thin, smooth covering. You are aiming to make 12 crepes of 10cm diameter with the mixture.

Turn the crepe over with a spatula and cook the other side. Remove crepe to a large plate and cover with foil to keep warm. Repeat until the mixture is finished.

Spread each crepe with a tablespoon of sour cream, top with a piece of salmon and fold it into quarters.

Serve 2 to each plate and garnish with lemon.